Magnolia Bakery Cupcakes

These are the cupcakes from the famous Magnolia Bakery in NYC. After going to New York this spring, I’ve been wanting to try these cupcakes for a while now. We saw the Magnolia Bakery when we were there, but were way to full from lunch at John’s Pizza, and it was cold and the line was out the door, so we’ll have to try the real thing next trip. I found these on a blog last month (if it’s your blog let me know and I will provide the link) and had all the ingredients on hand and decided to make it. They are also on My Yummy Goodness. These cupcakes were so good! The cake was light and moist, and the icing sweet, but not too sugary sweet. Just the right combination. They didn’t keep as long as I would like, though, just like 2 days. The recipe below is halved for the cupcakes and quartered for the icing. My Yummy Goodness has the recipe to get 24 cupcakes (the one below just made 12 for me-but that’s all I needed).

Magnolia’s Vanilla Cupcakes
Original Source: Allysa Torey’s More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey’s Home Kitchen

Ingredients:
3/4 cups self-rising flour
1/2 and 1/8 cups all-purpose flour
1/2 cup (1 stick) unsalted butter, softened
1 cups sugar
2 large eggs, at room temperature
1/2 cup milk
1/2 tsp vanilla extract

Directions:

Preheat oven to 350 degrees F.
Line 1 (1/2 cup-12 capacity) muffin tins with cupcake papers.
In a small bowl, sift and combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Vanilla Buttercream
Original Source: Allysa Torey’s More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey’s Home Kitchen

Ingredients:
1/4 cup (1/2 stick) unsalted butter, softened
1 to 3 cups confectioners’ sugar
1/8 cup milk
1/2 tsp vanilla extract

Directions:
Place the butter in a large mixing bowl. Add 1 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1/2 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

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    Comments

    1. Mackenzie says:

      I went to Magnolia a few years back and I have been craving them every since. I think I will have to make myself a treat this weekend :)

    2. I’ll need to give this a try as I’ve heard nothing but raves about Magnolia’s cupcakes!

    3. Just made these this morning! So good, and I didn’t even have self-rising flour! Thanks :)

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